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California Pizza Kitchen BBQ Chicken Salad
Fried Tortilla Strips:
Vegetable oil for deep−frying
1
2 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)
Garden Herb Ranch Dressing:
1
1
2
1
7
2
1
2
2
1
1
1
1
1
/2 teaspoon dry mustard
/4 teaspoon cold water
3/4 cups mayonnaise
cup buttermilk
tablespoons sour cream
1/2 tablespoons apple cider vinegar
−1/2 tablespoons thinly sliced scallions (greens and whites)
teaspoons minced garlic
teaspoons minced fresh Italian parsley
−1/2 teaspoons Worcestershire sauce
teaspoons minced fresh dill
/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
/2 teaspoon freshly ground black pepper
/4 teaspoon minced fresh basil
Grilled Garlic BBQ Chicken:
1
1
2
2
1/3 tablespoons olive oil
1/3 tablespoons minced garlic
teaspoons soy sauce
teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce
For the Salad:
/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide
strips
/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut
into 1/8−inch−wide strips
1
1
1
1
2
1
1
3
2
2 large fresh basil leaves cut into 1/8−inch−wide strips
pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
cups shredded Monterey Jack cheese
cup canned black beans, rinsed and drained
cup canned sweet white corn kernels, drained
tablespoons chopped fresh cilantro
pounds ripe fresh tomatoes, cut into 1/2−inch dice
California Pizza Kitchen BBQ Chicken Salad
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